Foodborne diseases are a major global concern that put significant social and economic burdens on society. Food microbiologist Dr Philip Button looks at how nanotechnology applied to food packaging can be one solution. This article first appeared in the July 2021 issue of Food and Drink Business.
According to the World Health Organisation, 600 million people get sick from foodborne diseases each year with roughly 420,000 related deaths. The economic impact of associated productivity and health costs for low – and middle-income countries alone is estimated at a staggering US$110 billion.
Reducing foodborne diseases would result in substantial positive effects, from both a public health and economic perspective.
As professionals in food manufacturing, we have an added responsibility and duty to develop and implement novel concepts to address these issues.
Enter nanotechnology, as a potential conceptual solution. Food packaging to combat foodborne diseases, is, like many areas of food science and food technology, rapidly advancing.
With smart solutions and antimicrobial materials that may also be used as sensors, the packaging of tomorrow will provide more than simple product protection by a physical barrier. Nano materials are more effective than traditional packaging materials and passively afford improved product protection by way, for example, of reduced gas permeability thus reducing microbial growth.
Examples of carbon-based nano materials are fullerene, nanotubes, graphene, and diamond-like carbon structures. They are typically differentiated on their station dimensionality, which as a result afford different properties and different applications.
If we look at two-dimensional carbon nanotubes as an example, we can see the multidisciplinary approach to developing innovative real-world solutions, in this case between electrochemistry and microbiology. Various electrochemical properties are key elements in the likelihood of that nanomaterial being better able to fulfil important criteria of smart packaging sensors.
Let’s turn our attention to antibacterial properties, and how they work. A common antimicrobial action across all these materials is degradation of the cell membrane to compromise cell wall integrity of bacteria.
Alteration to vital enzyme activities can also be affected, which shows the targeted specificity of these carbon nanomaterials towards key pathogenic bacteria.
Research is ongoing to determine any possible and yet unknown (genetic based) bacterial defence mechanisms or indeed other ways that could reduce the effectiveness of such an approach over time.
The spectrum of activity is a key consideration in any antibacterial substance. As much as possible we want to avoid broad spectrum approaches for more targeted impacts to reduce any extraneous, unwanted, and even potentially unknown effects. An excellent example of this would be bacteriophage biological control, typically referred to as phage biocontrol. This is targeted, specific and has direct impacts and could be used as a model.
While such technology might address many food safety problems, implementation in a consumer setting may be challenging.
Consumer acceptance is a critical element for the success of any new technology, with food technology neophobia a real hurdle in many instances. Fear sometimes stems from simply not knowing the way these materials work and their benefits and risks. Consumer education is key.
From early work carried out in this area, we can take heart that people with increased understanding of nanotechnology were more likely to believe the benefits outweighed any risks.
Once people can see the benefits for themselves, consumer acceptance is more likely to result.
Carbon nanomaterials and nanotechnology display great potential as an additional hurdle in the fight against foodborne disease, both in the space of potential pathogen detection and as antibacterials, which can add another hurdle to lower the risks from foodborne disease.
Let us all support the development and implementation of novel nano-based solutions to tackle one of our most significant and ongoing concerns in society, foodborne diseases.
Dr Philip Button is a food microbiologist. His start-up Food Microbiology Academy is based in Melbourne and offers consulting and training services to the food manufacturing industry.
